Gluten-Free Crab Cakes
These gluten-free crab cakes are crisp on the outside, tender in the center, and packed with jumbo lump crab. A dinner-party-worthy classic—made easy.
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Ingredients
- ¼ cup (56 g) mayonnaise
- 1 (50 g) large egg - beaten
- 1 tablespoon (15 g) Dijon mustard
- 2 teaspoons (10 g) fresh lemon juice
- 1 teaspoon (6 g) gluten-free Worcestershire sauce - I used Lea & Perrin which is gluten-free in the US
- 1 teaspoon Old Bay seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons (8 g) chopped fresh parsley
- 1 lb (453 g) lump crab meat
- ½ cup (54 g) plain gluten-free breadcrumbs - unseasoned
- ¼ cup (54 g) avocado oil - for pan frying
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Instructions
- In a large bowl, whisk together ¼ cup (56 g) mayonnaise, 1 (50 g) large egg, 1 tablespoon (15 g) Dijon mustard, 2 teaspoons (10 g) fresh lemon juice, and 1 teaspoon (6 g) gluten-free Worcestershire sauce until smooth.
- Stir in 1 teaspoon Old Bay seasoning, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, and 2 tablespoons (8 g) chopped fresh parsley.
- Gently fold in 1 lb (453 g) lump crab meat and ½ cup (54 g) plain gluten-free breadcrumbs, taking care not to break up the pieces of crab too much. Stir until the mixture is combined and holds together.
- Form into 8 balls, about 3 oz each and pat into patties, about 2½–3 inches wide. Place on a parchment-lined tray.
- Refrigerate for 20–30 minutes to allow the crab cakes to firm up.
- Heat ¼ cup (54 g) avocado oil in a large skillet over medium heat. Once hot, add crab cakes in batches and cook for 3–4 minutes per side, or until golden brown.
- Transfer to a wire rack or a paper towel-lined plate to drain. Serve warm with gluten-free tartar sauce.
Notes
- Gluten-Free Note: Always double check that your Worcestershire sauce, breadcrumbs, and seasoning blends are gluten-free. Ingredients and manufacturing practices can change over time.
- Breadcrumbs: Plain, unseasoned gluten-free breadcrumbs work best here.
- Storage: Refrigerate cooked crab cakes in an airtight container for up to 3 days. Freeze uncooked patties on a parchment-lined tray until solid, then transfer to a freezer-safe bag for up to 1 month. Cook from frozen, adding 1-2 minutes per side.
Nutrition
Calories: 187kcal | Carbohydrates: 5g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 47mg | Sodium: 703mg | Potassium: 143mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 141IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 1mg
